Just another pot roast recipe

I know. Is it really necessary to have another recipe for pot roast on the intertubes? Probably not, but the fear of doing stupid unneeded things never stopped me before. Spiked with some of every thinking person’s favorite and frequently over used condiment, Sriracha, and braised in a combo of your favorite beer and beef stock with fragrant spices and ginger, this slightly spicy fall apart pot roast is easy and perfect for the rainy ass early spring still wanting to be winter weekend we just had in Charleston. Serve over creamy grits. Perfect for dinner or add a fried or soft-boiled egg for breakfast. Or lunch. Or late night or whenever you damn feel like it.

Just another pot roast

Shopping list

Roast

3-4 lbs. beef chuck roast

2 cups beef stock (home-made preferable)

2 cups of stout, porter or other dark beer. I used Foothills Brewing People’s Porter.

various root vegetables I used purple, white and orange carrots, golden beets, watermelon radishes, Yukon gold potatoes, fennel bulb all cut into bite sized chunks. But you can use whatever you have available. As many as you can fit into your cooking vessel with the beef and braising liquid.

kosher salt and fresh cracked pepper

Just another pot roast

Just another pot roast

Grits

1 cup stone ground grits

3 cups chicken stock, home-made preferable

1 cup milk

3 oz Capricho de Cabra cheese (or any goat cheese)

1/4 bunch flat leaf parsley chopped

kosher salt and fresh cracked pepper

Equipment

Heavy 4-5 Qt. enameled cast iron dutch oven / pot

mortar and pestle or spice grinder

What to do

Roast and Vegetables

Preheat oven to 275° F

Generously salt the roast and set on a wire rack over a plate for 1 hour at room temperature

In a small skillet toast the clove and cumin seeds over medium low heat until fragrant

grind clove and cumin in a mortar and pestle or spice grinder into fine powder